Persimmon Salad

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This Persimmon Salad combines juicy Hachiya persimmons with fresh mint, crunchy walnuts, and creamy almond ricotta, all drizzled with a tangy-sweet dressing.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 480kcal

Author: Hawwa

Ingredients

3 Medium Persimmons (Ripe)
¼ Cup Mint Leaves
¼ Cup Almond Riccota
¼ Cup Walnuts (Toasted and Chopped)

Ginger Balsamic Dressing

3 Tbs Olive Oil
2 Tbs Balsamic Vinegar
1 Tbs Maple syrup
½ Tsp Ginger (crushed)
½ Tsp Black Pepper (freshly crushed)
¼ Tsp Salt

Instructions

Choose Ripe Persimmon for this recipe. I am using Hachiya persimmon. You can make this recipe with any kind of persimmon just make sure it is ripe and sweet.
Wash and slice the persimmon with a sharp knife. Slice them into bite size pieces.
Wash and chop mint leaves.
Place the persimmon slices in the platter you want to serve the salad as we are not going to mix and move the salad a lot as it will make it mushy and slimy.
Next add mint leaves, almond ricotta, and walnuts over the sliced persimmon. Set aside.
In a small mixing bowl, whisk together olive oil, balsamic vinegar, crushed ginger, maple syrup, salt and black pepper. Continue whisking until the dressing is fully emulsified.
Pour the salad dressing over the assembled salad. Mix until salad is well coated with dressing. Do not over mix. Serve Immediately.

Notes

Walnuts: Toasting the walnuts beforehand can enhance their flavor and add a nice crunch.

Almond Ricotta: If you’re vegan or dairy-free, almond ricotta is a perfect creamy alternative that works wonderfully with this dish.

Balsamic Reduction: For a gourmet touch, you can drizzle some balsamic reduction on top for added sweetness and acidity.

Nutrition